Food recipes
Graham Cracker Crust
Graham Cracker Crust Yield: 2 lb (900g) Crusts for: 4 pies, 9 inches (23 cm) in diameter Ingredients: - 5 pies 8 inches (20cm) in diameter - 1 lb (450 g) Graham cracker crumbs - 8 oz (225 g) Sugar - 8 oz (225 g) Butte...
Graham Cracker Crust
Yield: 2 lb (900g) Crusts for: 4 pies, 9 inches (23 cm) in diameter
Ingredients:
- 5 pies 8 inches (20cm) in diameter
- 1 lb (450 g) Graham cracker crumbs
- 8 oz (225 g) Sugar
- 8 oz (225 g) Butter, melted
Directions:
1. First, combination crumbs and sugar inside blending bowl.
2. Next, include butter and merge till flippantly put together and crumbs are all moistened via the melted butter.
3. Then, scale the combination into pie pans: 8 oz (225g) for 9-within. (23-cm) pans; 6 oz (175g) for 8-in. (20-cm) pans.
4. Then, spread blend frivolously on bottom and aspects of pan. Push another pan on best to pack crumbs lightly.
5. Then, bake at 350°F (175°C) for 10 minutes.
6. Finally, amazing adequately ahead of filling.
Yield: 2 lb (900g) Crusts for: 4 pies, 9 inches (23 cm) in diameter
Ingredients:
- 5 pies 8 inches (20cm) in diameter
- 1 lb (450 g) Graham cracker crumbs
- 8 oz (225 g) Sugar
- 8 oz (225 g) Butter, melted
Directions:
1. First, combination crumbs and sugar inside blending bowl.
2. Next, include butter and merge till flippantly put together and crumbs are all moistened via the melted butter.
3. Then, scale the combination into pie pans: 8 oz (225g) for 9-within. (23-cm) pans; 6 oz (175g) for 8-in. (20-cm) pans.
4. Then, spread blend frivolously on bottom and aspects of pan. Push another pan on best to pack crumbs lightly.
5. Then, bake at 350°F (175°C) for 10 minutes.
6. Finally, amazing adequately ahead of filling.